Fattet Batinjen or “Eggplant Hodgepodge” Dairy-free

Name: Fattet Batinjen or “Eggplant Hodgepodge” Dairy-free
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 kg medium eggplant, Peeled and cut into cubes or slices.; - 3 large Lebanese flatbread, cut into 4 cm squares.; - 4 to 6 tbsp Neutral oil for frying eggplant.; - 1 tbsp lemon Juice.; - 1 tsp salt.; - 1/4 cup pine nuts.; -2 tbsp olive oil for frying pine nuts.; 2 cans of cannellini beans, drained.; - 6-8 cloves garlic (crushed and sliced).; - 1 tsp extra virgin olive oil.; - 1 tsp dried oregano or thyme.; - 1/4 cup raw cashews, soaked 1 hour.; - 1/2 tsp Salt or to taste.; - 1/4 tsp white pepper.; - 1 lemon (juiced and zested).

6 steps

Prep:10minCook:20min

Fattet Batinjen or “Eggplant Hodgepodge Layered with Crispy Bread & white Beans Sauce” Dairy-free. “The Classic Fatteh" is a bread-based dish with a garlic yogurt sauce and topped with lots of tasty things like pine nuts and brown butter, But it can also be made with delicious additional ingredients that make it very unique like chickpeas, eggplant, or even with meat. Fattet Batinjen is an all-time signature meal in the Middle East, and especially in Lebanon, it is a delicious combination of crispy fried pita bread, fried eggplant and creamy garlic yogurt sauce with pine nuts on top of each other. In this recipe, I replace the yogurt sauce with a creamy, “dairy-free” white cannellini bean sauce because many consumers prefer dairy-free recipes due to the prevalence of lactose intolerance or dairy allergy.

Updated at: Wed, 04 Oct 2023 10:30:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories416.2 kcal (21%)

Total Fat21.4 g (31%)

Carbs43.5 g (17%)

Sugars6.4 g (7%)

Protein11.7 g (23%)

Sodium630.9 mg (32%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgeggplant

medium, Peeled and cut into cubes or slices

3Lebanese flatbread

large, cut into 4 cm squares

4 TbspNeutral oil

for frying eggplant

1 Tbsplemon Juice

1 tspsalt

¼ cuppine nuts

2 Tbspolive oil

for frying pine nuts

White Sauce Ingredients

2 canscannellini beans

drained

6 clovesgarlic

crushed and sliced

1 tspextra virgin olive oil

1 tspdried oregano

½ tspSalt

¼ tspwhite pepper

1lemon

juiced and zested

Instructions

Step 1

In a large skillet, with neutral oil, fry the pita bread until it's crunch and set the pieces aside.

Step 2

Toss the eggplant cubes with the flour, once it’s coated, add oil to the same skillet, fry it until golden color, about 4 - 5 minutes (Working in batches). and set them aside.

Step 3

For the white sauce; Heat the oil in a large saucepan, add the garlic and fry until it begins to turn blonde, add the oregano, stir & fry for a minute, add cannellini beans, white pepper, salt to taste and let the mixture come to a boil, add a cup of water if too dry, lower the heat to a simmer and let the beans cook with the garlic and oregano for about 10 minutes.

Step 4

Remove the beans to a blender, add the soaked cashews, lemon juice and blend into a very smooth, creamy sauce. (You may add water as needed, but add a little at a time to get just the consistency of creamy yogurt, adjust the seasoning and set aside, keep it warm.

Step 5

In a skillet over low heat, sauté the pine nuts with the 2 tbsp olive oil until golden, 2 to 3 minutes, and set aside, keep it hot to assemble the Fatteh.

Step 6

To serve; layer the dish right before serving so that everything stays crunchy. Ti start, cover the bottom with a layer of the fried bread, following by a layer of the white bean mixture, spread the fried eggplants, and another layer of bean mixture, then pour the hot olive oil with pine nuts on top. you may garnish with pomegranate seeds, parsley or any other fresh herb you desire.